Specifications

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Side diSheS

Roasted Beet Salad

3 pounds (1.36 kg) fresh beets

3 tablespoons (45 ml) white balsamic

vinegar or fruit ﬂavoured vinegar

1 teaspoon (5 ml) Dijon-style mustard

¼ teaspoon (1 ml) kosher salt

¹∕

teaspoon (0.5 ml) freshly ground

pepper

4 tablespoons (60 ml) vegetable oil

2 tablespoons (30 ml) walnut oil

2 bunches watercress, washed,

dried, tough stems removed

2 heads of endive, cut into ¼-inch

(0.63 cm) pieces on the diagonal

½ cup (125 ml) shelled white pistachios,

lightly salted

Makes 8 servings

Remove stems and leaves from beets, leaving about 2 inches (5 cm) of stem. Scrub

beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart

Slow Cooker. Cover and press the On/Off button to turn the unit on. Set time to

2½ hours and press High. Once beets are cooked through, remove to cool. Turn off

slow cooker.

Once beets are cool enough to handle, rub each with a paper towel to remove the

skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole

beets while preparing salad.

Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add the

oils in a slow, steady stream while whisking, and continue whisking to emulsify;

reserve. (The dressing may also be prepared in a food processor or blender.) Cut

cooled beets into ½-inch (1.25 cm) cubes; reserve.

Place a wide layer of watercress on a large serving platter. Next, make a narrower

layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle

with vinaigrette.

Note: Salad may also be composed on 8 individual plates.

Nutritional information per serving:

Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g

• chol. 0mg • sod. 575mg • calc. 122mg • ﬁber 8g

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